Vegan Zucchini Muffins
These vegan zucchini muffins are perfect for breakfast, pre-workout snacking, or whenever you need to satiate your hunger!
Servings: 12 muffins
Calories: 174kcal
Ingredients
- 1 cup wheat flour
- 1/2 cup white flour
- 1 teaspoon baking soda
- 2 tablespoons ground flax seed
- 5 tablespoons warm water
- 1 cup unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- 1 cup shredded zucchini
- 1/2 cup chopped walnuts
- 1/3 cup chopped dried apricots
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Sift together the flours and baking soda together in a large mixing bowl.
- Combine the flax and warm water in a small bowl and stir well with a fork. Set aside.
- Combine the soy milk and vinegar together in another small bowl. Stir and set aside.
- Melt the coconut oil by heating in the microwave for a few seconds and pour into the bowl with the flours.
- Add the vanilla, brown sugar, milk mixture, and flax "egg". Stir everything together until batter forms. Stir in the walnuts, zucchini, and apricots.
- Spray a muffin tin with cooking oil. Spoon the muffin mix equally into all 12 muffin cups.
- Bake at 350 degrees for 25-30 minutes or until golden brown and toothpick inserted into the center of muffin comes out clean.
Nutrition
Serving: 1muffin | Calories: 174kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 102mg | Potassium: 150mg | Fiber: 2g | Sugar: 8g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg